Burgos Morcilla

A firm blood sausage where rice adds body and onions provide a melting sweetness. Chili and paprika tint the meat a deep dark red, releasing a characteristic smoky aroma as soon as it is sliced.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 747
• Protein: 41 g
• Carbs: 53 g
• Fat: 41 g

Ingredients

• 0.7 L Beef blood ( fresh )
• 333.3 g Onion ( finely chopped )
• 200 g White rice ( raw )
• 133.3 g Lard ( melted )
• 1.3 tbsp Sweet paprika
• 0.7 tsp Hot pepper de la Jamaïque ( ground )
• 0.7 tbsp Gray sea salt
• 0.7 tsp Black pepper ground
• 2 piece Hog casings ( rinsed and desalted )

Instructions

1. Sweat the onions

   Melt the lard in a large sauté pan. Add the finely chopped onions. They should become translucent and tender without browning. The smell should be sweet, not toasted.

2. Toast the spices and rice

   Pour the raw white rice over the onions. Add the paprika, allspice, salt, and pepper. Stir for two minutes so the rice absorbs the fat and the spice aromas are released.

3. Bind with blood

   Off the heat, pour the beef blood over the mixture. Mix vigorously with a spatula. The preparation should be homogeneous, thick, and coat the spoon.

4. Stuff the morcilla

   Stuff the mixture into the casings (previously rinsed). Do not pack too tightly as the rice will expand during cooking. Tie every 15 centimeters to form the sausages.

5. Slow poaching

   Submerge the sausages in simmering water (around 85°C, never boiling). Cook for one hour. The morcilla is ready when it feels firm to the touch and a needle comes out clean.

Chef's tips

• If the blood starts to coagulate, strain it through a fine-mesh sieve before adding.
• Gently prick the casings with a fine needle before poaching to prevent them from bursting.
• Let cool completely before slicing and pan-frying.

Storage

Keeps for 5 days in the refrigerator in an airtight container or can be frozen once cooked.